Place oil in heavy saucepan over medium heat. Add the onion, stirring occasionally, until it’s translucent. Then add garlic, continue to cook until fragrant and golden, about 5 minutes.

Add the fresh tomatoes, give it a quick stir and mix in the tinned tomatoes, basil and parsley. Simmer for 10 minutes, season with sugar, salt, pepper.

To cook the eggs for 2: Divide the sauce into 3 portions.
Place a portion of tomato sauce in a smaller pan, over medium heat. Create a small space and carefully crack the eggs into the pan. Cover with a lid and cook for about half a minute until the egg whites are milky and the yolks still soft. Season with some black pepper, and serve warm with Focaccia or any of your favorite breads.